Title:
WHEAT FLOUR COMPOSITION FOR FERMENTED LEAVEN
Document Type and Number:
Japanese Patent JP2023072762
Kind Code:
A
Abstract:
To provide a wheat flour composition for fermented leaven whereby, even when making bread using fermented leaven, it is possible to give bread that is soft, has a good flavor and texture, and really melts in the mouth, with good breadmaking properties and without reduction of volume.SOLUTION: The foregoing problem is solved by using a wheat flour composition for fermented leaven in the production of deep-fried foods, wherein the wheat flour composition contains wheat flour (GA-SX wheat flour) comprising a flour-milled wheat harvest that is not deficient in enzymatic activity of GBSSI-A1, is deficient in enzymatic activity of GBSSI-B1 and GBSSI-D1, and is deficient in enzymatic activity of two of SSIIa-A1, SSIIa-B1 and SSIIa-D1.SELECTED DRAWING: None
Inventors:
TAKIYA TOSHIYUKI
YAMAMOTO KATSUHIRO
YAMAMOTO KATSUHIRO
Application Number:
JP2021185400A
Publication Date:
May 25, 2023
Filing Date:
November 15, 2021
Export Citation:
Assignee:
NIPPN CORP
International Classes:
A21D6/00; A21D13/00
Attorney, Agent or Firm:
Shinichiro Tanaka
▲吉▼田 和彦
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa
▲吉▼田 和彦
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa
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